** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Quarter the lemons from the top to within 1/2" of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
2. Place 1 tablespoon salt on the bottom of a sterilized one-pint mason jar.
3. Pack in the lemons and push them down, adding more salt, and the optional spices, between layers.
4. Press the lemons down to release their juices and to make room for the remaining lemons.
5. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.
6. *) Leave some air space before sealing the jar.
7. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice.
8. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening.
9. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
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Dietary Notes:
This recipe is low-fat with 0.08g per serving, low-saturated fat with 0.02g per serving, low-cholesterol with 0mg per serving and low-calorie with 3.18 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Citric Acid allergies.
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